Apricot-Ginger Glazed Pumpkin Snack Cake

Preheat oven to 325 degrees F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl combine cake mix, pumpkin, water, egg product, canola oil, cinnamon and nutmeg. Mix according to cake mix package directions, using an electric mixer. Spread batter into prepared baking pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

In a small microwave-safe bowl, micro-cook spread on high (100% power) about 1 minute or until heated through, stirring halfway through cooking. Stir in ginger; cool slightly. Spread atop cake. Sprinkle with toasted almond slices.